Liver and Potato Pastries
Description
Delicious baked treats for the whole family. I think even those who don't particularly like liver will enjoy these buns, as they have an amazing, incredibly tender flavor. Although almost everyone has baked buns at least once in their life, I'd like to share my recipe for liver and potato buns. I rarely have enough time to make dough from scratch, so I usually use store-bought dough— in my opinion, it hardly affects the taste of the dish. However, the filling in this recipe is special, as I add fried pork fat to it, making the buns juicier and more tender. Believe me, with this small addition, the flavor of your favorite treat will become entirely new. So if you'd like to find out how, serve them cooled or slightly warm.
Instructions
- 1
Step 1
It's best to use chicken liver, but beef or pork liver also works deliciously. So, boil the liver in water until fully cooked.
- 2
Step 2
We wash the potatoes and boil them in their skins. Once cooled, we peel them.
- 3
Step 3
Now grind the potatoes and liver through a meat grinder.
- 4
Step 4
Finely chop the salo and fry in a pan until the fat is rendered out.
- 5
Step 5
Transfer the ready-to-eat salted pork fat into a separate dish, and fry the finely chopped onion in the fat. Add the pork fat and onion to the potatoes and liver, season with salt and pepper, and mix everything together.
- 6
Step 6
Now place the previously thawed dough on a floured surface and roll it out thinly. Use a cup to cut out circles from the dough.
- 7
Step 7
Place a small amount of filling in the center of each circle, tightly seal the edges of the dough, and shape into a bun. Line a baking sheet with parchment paper and place the buns on it. Brush them with beaten egg and put into a preheated oven at 180 degrees for 20-25 minutes. When the buns develop a golden crust, they are ready.